Cereal salads: pasta and rice star in newfangled tosses

By
Beatrice Comas, Special to The Christian Science Monitor /
May 4, 1988

Although pasta and rice are two of the world's oldest foods, using them as the basis for salads is relatively new. They now show up at restaurant salad bars, elegant parties, picnics, delis, and in lunch boxes, and, in terms of nutrition, fast preparation, and variety, they are tops for the working wife, mother, or both. Combine the interesting shapes and sizes (macaroni, ziti, tortellini, fusilli, rotini, ravioli, etc.) with poultry, meat, seafood, or legumes or fresh, thawed, or frozen or leftover vegetables. The same ingredients work equally well with rice.